Abstract: Two cereal extracts are produced by means of a process comprising the steps of milling cereal material, suspending the milled material in an aqueous liquid, treating the suspension with an alkali, acidifying and separating the solid and liquid in the resulting mixture. The liquid and solid may be further purified and are useful as ingredients in comestible products.

Abstract: A package for a product includes a support member having a barrier film disposed thereon and supporting the product; web structure for enclosing the product and the support member, the web structure including a first web and a second web sealed to the first web for enclosing the product wherein the second web includes a non-barrier layer sealed to the first web and a peelable barrier layer; and tab structure for initiating peel of the peelable barrier layer from the non-barrier layer at a location where the non-barrier layer is sealed to the first web whereby peeling of the peelable barrier layer does not cause peeling of the barrier film disposed on the support member.

Abstract: Disclosed are water-insoluble, calcium or magnesium salts of alpha amino acids and a process for their preparation. The process comprises the steps of reacting an alpha-amino-protected alkyl ester of an amino acid with a metal base, thereby forming a water-soluble amino acid salt, followed by reacting the water-soluble salt with either a calcium or magnesium salt, resulting in the formation of a water-insoluble salt of the amino acid. The water-insoluble salts can be used as feed supplements for ruminant animals and to supplement food products for human consumption.

Abstract: A vegetable protein crumble for use as a meat extender to replace portions of lean and/or fat is made from one part soy protein isolate hydrated in about 3.5-5.0 parts water at ambient temperature and then chopped. A vegetable protein and/or complex carbohydrate is added to the resulting mixture, and again chopped. Then the resulting composition is cooled overnight before being chopped or ground into crumbles. By way of example, a use of the crumble is described as a meat extender in pepperoni.

Abstract: A salt product comprising particles of NaCl, K/Mg-double salts and optionally KCl homogeneously distributed throughout each particle and having a molar ratio of K to Mg.gtoreq.1. The product may be obtained from an aqueous salt mixture, preferably a solution containing the desired proportion of salt ions and having a water content of 50 to 90% by weight by subjecting the aqueous salt mixture to instant drying at a temperature of 70.degree. to 200.degree. C. for a period of 1 to 60 seconds to obtain a dry product. The product is usable as a low sodium substitution for common salt in connection with the preparation of food, beverages or pharmaceutical products and/or as a preservative or water binding agent.

Abstract: Multi-veined chewing gum is produced by injecting a plurality of different liquid flavor/dye compositions into a substantially homogeneous gum base composition or into a laminated or coextruded gum composition. The injection may be performed while the gum composition is being conveyed in one or more extruder head barrels, the injection being at a plurality of radial and/or circumferential positions in the barrel. In embodiments of the invention substantially straight longitudinal veins of color are then partially mixed to partially displace the colored veins in a direction transverse to the direction of extrusion so as to create veined, multi-colored patterns substantially throughout a cross section of the product in a manner so that the multi-colored patterns in the cross-section differ along the length of the extrudate. The extrudate is cut to obtain gum pieces having different veins of injected liquid additives which provide a swirled or marbleized pattern in the opposing cut ends.

Abstract: Heat is recovered from the hot solids discharged from the combustion chamber of a fluidized bed reactor. Hot solid particles as a result of combustion are removed either in the form of ash, or particles separated from a gas stream, and are passed into indirect heat exchange relationship with water, producing hot water. The hot water is mixed with fuel or other solid material to simultaneously heat and moisten the solid material (e.g. to a moisture content of 15-50%). The heated and moistened solid material is then fed into the combustion chamber, along with fluidizing air, to establish a fluidized bed in which combustion takes place. The heat exchange may take place in a closed heat exchange vessel, and the cooled solid particles may be discharged from the vessel through a pressure reduction valve.

Abstract: A labelling system (10) dispenses a web (36) of label material having a coating (43) of non-tacky activatable adhesive, subsequently activates the adhesive, cuts the web (36) preferrably using a pair of laser beams (52a, 52b) to produce labels (80) therefrom, and then applies the labels to respective packages (18). In another embodiment (90), a carrier sheet (104) is separated from an adhered web (102) whereupon the web (102) is then cut using a laser beam (52) to form labels (112) and a waste matrix (114). The labels (112) are then rejoined to the carrier sheet (104).

Abstract: An improved feed block provides discrete portions of mineral supplement and feed supplement in the same feed block. The mineral supplement is provided as an inner package that is surrounded by a shell of feed supplement such as a dehydrated molasses feed supplement. By so providing the two different supplements, the amount of consumption of each can be accurately controlled. Moreover, different feed blocks can be tailored depending on the desired ratio between the two different supplements.

Abstract: A baking pan and method of use for baking plural stuffed pizzas and/or plural stuffed sandwiches therein. Each of the pizzas and/or sandwiches includes a dough shell and a stuffing within the shell. The pan basically comprises a base panel and four cavities. The base panel is a planar sheet of circular profile and having a rounded flanged peripheral edge. Each cavity is frusto-conically shaped and includes a generally planar bottom wall and a frusto-conical side wall flaring upward and outward therefrom. Each sidewall terminates at its upper end in a rounded top peripheral edge which is disposed slightly above the base panel. The rounded top edge of each cavity is arranged for joining a respective portion of baking dough disposed within its associated cavity to a sheet portion of baking dough disposed over the base panel and on top of its cavity along the periphery of the rounded top peripheral edge to form a stuffed dough shell having a joined seam extending about the periphery of the shell.

Abstract: A method and composition for producing an edible casing from an aqueous gelatin plasticizer composition which is given specific through-put parameters by means of a elongated rotating extruder which terminates in a die extruder for forming a film. The aqueous gelatin composition may also contain chitosan and/or hydroxypropylcellulose. Optionally, cross-linking agents, coloring agents, flavoring agents, preservatives and/or antioxidants may be included.

Abstract: A method for making ice cream for storage. The method does not require a hardening step prior to storage. The method includes preparing a mixture of ingredients that include water and adding an anti-freeze protein to the mixture of ingredients.

Abstract: An article adapted for holding a liquid sample for quantification of biological material in the liquid sample. The article includes a bag having an upper surface sheet and a lower surface sheet enclosing a volume therebetween. The bag has an upper opening through which the liquid sample can be poured into the volume in the bag. The bag also has a plurality of partitions configured to separate one or more portions of adequate sample in the bag. Also provided is a passage through which a liquid sample can be distributed throughout the volume in the bag. The bag is made of material which can be caused to form discreet non-permeable compartments for holding separate aliquots of the liquid sample.

Abstract: A method is disclosed of preparing a colorless, clear beer by a method including ultrafiltration and the addition of dextrins, bittering agents and a foam enhancer. Methods of preparing improved nonalcoholic malt beverages and making natural beer foaming components also are disclosed. Further methods are disclosed for making flavored malt beverages, including a stable citrus flavored malt beverage.

Abstract: A method of treating a mixture of ethyl alcohol and water for the reduction of impurities comprising: contacting the mixture with three layers of activated charcoal having specified surface activities at a temperature of from -45.degree. C. to -22.degree. C., followed by contacting the mixture with three other layers of activated charcoal having specified surface activities at a temperature of from -22.degree. C. to 5.degree. C.

Abstract: Fish foods and food supplements are provided that comprise an amount of preserved immature insects, e.g., dried housefly or soldier fly larvae or pupae, effective to improve the growth, feeding efficiency, or coloration of fish, including, but not limited to, koi, trout, bass, catfish, and tropical aquarium fish. Also provided are related methods of improving the growth, feeding efficiency, or coloration of fish.

Abstract: A bottle closure for collecting and removing solid sediment particles from a liquid being fermented in situ in a bottle to form an alcoholic beverage. The closure has a skirt portion which is adapted to be removably fastened to the neck of the bottle and terminates at its top end in an inwardly directed annular flange defining a central opening, a tubular trap portion which is closed at its top end and communicates at its open bottom end with the central opening in the skirt flange, and a correspondingly tubular liquid- and gas-tight liner of a sealing material which is disposed in the trap portion and has at its bottom end an outwardly directed annular flange which underlies the skirt flange and is adapted to be pressed by the latter, when the closure is fastened to the neck of the bottle, against the annular sealing surface located at the top end of the bottle. In use, the sealed bottle is inverted so that any sediment settles unobstructedly into the closed end region of the trap portion.

Abstract: A novel starch-based texturizing agent, methods of manufacture and food formulations containing the texturizing agent. The texturizing agent comprises an insoluble microparticle (e.g., titanium dioxide), a gum (e.g., xanthan gum) and starch (e.g., pregelatinized starch) in the form of a complex in which the insoluble microparticle has been stabilized or entrapped therein. The texturizing agent can be used in low fat and fat-free foods, including mayonnaise, edible spreads such as margarines, salad dressing, mousse, cottage cheese dressing, sour cream, ice cream, yogurt and cream cheese.

Abstract: A method of making a food package including a food package tray and a food package jacket. The method involves placing a food package tray on a mandrel such that the inner surface of the tray contacts at least a portion of the mandrel. After this, the food package jacket is placed on the food package tray so that the food package jacket partially surrounds the food package tray. The food package jacket is then secured to the food package tray to make the food package. An associated apparatus is also provided.

Abstract: A method of forming a food product that includes dehydrated food pieces coated with a preselected amount of edible particles. The method includes providing dehydrated food pieces having outer surfaces. Next, a fat is provided that is substantially solid at room temperature and substantially flowable at a temperature of at least 90 degrees Fahrenheit. The fat is preheated to a temperature which is at least hot enough to cause the fat to flow. Next, food pieces are coated on their outer surfaces with the flowable fat and are further coated with coating particles. The resulting coating is nonflowable even at temperatures which exceed a temperature which caused a majority of the fat without the particles to flow.